The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non‐covalent Protein Network in Fresh and Cooked Egg Noodles

Lambrecht, Marlies A.; Rombouts, Ine; Nivelle, Mieke A.; Delcour, Jan A.

doi:10.1111/1750-3841.13558

Cited by 34 publications

(32 citation statements)

References 34 publications

(54 reference statements)

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“…1). Gliadins have an isoelectric point of 7.8, whereas that of glutenins is much lower (5.8) (Lambrecht, Rombouts, Nivelle, & Delcour, 2017). Thus, at the pH of freshly mixed (5.8) and fermented (4.8) doughs (Jayaram et al, 2013), gliadins are positively charged, while glutenins carry little if any charge.…”

Section: Freshly Mixed Doughmentioning

confidence: 99%

“…Schematic representation of likely gliadin-lipid and glutenin-lipid interactions in freshly mixed and fermented doughs. Gliadins and glutenins have isoelectric points of 7.8 and 5.8, respectively (Lambrecht et al, 2017). Thus, at the pH of freshly mixed (5.8) and fermented (4.8) doughs (Jayaram et al, 2013), gliadins are positively charged, while glutenins carry little if any charge.…”

Section: Fermented Doughmentioning

confidence: 99%

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Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making

Janssen

Pareyt

Gerits

et al. 2018

Food Research International

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Although wheat endogenous lipids strongly impact bread quality, knowledge on their detailed distribution throughout the different stages of straight dough bread making is lacking. We here compared the lipid populations in hexane [containing free lipids (FLs)] and water-saturated butanol extracts [containing bound lipids (BLs)] of wheat flour, freshly mixed and fermented doughs, and bread crumb using high-performance liquid-chromatography [for nonpolar lipids, i.e. mainly free fatty acids (FFA) and triacylglycerols] and electrospray ionization tandem mass spectrometry (for polar lipids). Freshly mixed doughs had lower FL and higher BL levels than flour, a phenomenon referred to as lipid-binding. Furthermore, probably due to the disintegration of flour particles, the overall extractability of nonpolar lipids was higher in freshly mixed dough than in flour. Dough fermentation decreased the extractability of glycolipids, but increased that of nonpolar lipids and phospholipids. We hypothesize that these phenomena result from stretching of the gluten network due to gas cell expansion, which leads to the replacement of some lipids associated with gluten proteins by others. Baking increased the extractability of bound lysophospatidylcholine (LPC) levels, but decreased that of free FFA. This is probably due to in situ dissociation of amylose-LPC inclusion complexes and formation of amylose-FFA inclusion complexes during bread baking and cooling, respectively. The approach and ESI-MS/MS methodology we developed provided valuable insights regarding the distribution of lipids at the different stages of bread making. Hence, it opens perspectives for future efforts to relate differences in lipid composition between wheat cultivars to their bread making quality.

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Section: Freshly Mixed Doughmentioning

confidence: 99%

Section: Fermented Doughmentioning

confidence: 99%

Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making

Janssen

Pareyt

Gerits

et al. 2018

Food Research International

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“…For instance, some noodles are enriched with fresh eggs or egg powders and it is not uncommon for noodles to contain 100% whole eggs to replace water addition. Eggs cause an increased protein network formation and contribute to a firmer texture in dried and cooked noodles (Lambrecht, Rombouts, Nivelle, & Delcour, ). Eggs also increase noodle color intensity (measured as an increase in yellowness).…”

Section: Factors Affecting Wheat Noodle Color and Time‐dependent Discmentioning

confidence: 99%

Factors affecting Asian wheat noodle color and time‐dependent discoloration—A review

Siah

Quail

2018

Cereal Chem

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Background and objectives Wheat noodles are a staple food for many Asian populations, particularly in East and South‐East Asian countries. Fresh noodles are subject to discoloration or darkening over storage time if not cooked or preserved. The physical appearance of noodles has the very first and often most significant impact on consumer perception leading to purchasing decisions. This review paper outlines the different noodle types followed by discussing factors affecting noodle color and time‐dependent discoloration. Methods used for preserving noodle freshness and color are also discussed. Findings Wheat noodles are generally categorized as white salted noodles made with the addition of sodium chloride, and yellow alkaline noodles made with the addition of different combinations of sodium chloride and alkaline salts. The intrinsic factors relating to wheat and flour quality affecting noodle color and discoloration include protein content, wheat bran color, falling number and preharvest sprouting, ash content, polyphenol oxidase, carotenoids, phenolic compounds, and flour color. The extrinsic factors relating to processing parameters affecting noodle color and time‐dependent discoloration include selection of flour mill streams, flour milling extraction rates, starch damage, noodle processing methods, addition of different salt types, addition of eggs, gluten, starch and emulsifiers, water addition and absorption levels, and addition of plant materials. Conclusions It is important for manufacturers to select the right wheat type, processing methods, and formulation to produce noodles with desirable color appearance and less susceptible to time‐dependent discoloration. Significance and novelty This review paper details intrinsic factors relating to wheat and flour quality, and extrinsic factors relating to processing parameters that affect wheat noodle color and time‐dependent discoloration.

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“…Keberadaan jumlah gugus polar dan nonpolar dari kuning telur menentukan tingkat penyerapan air dan elastisitas mie. Adanya interaksi protein hidrofobik dan ionik meningkatkan ekstensibilitas mi 13 .…”

Section: Cooking Loss Daya Kembang Dan Teksturunclassified

“…Kuning telur berfungsi pula untuk mengembangkan adonan dan mempercepat hidrasi air 13 . Selain itu kandungan protein pada telur dapat membentuk lapisan yang cukup kuat sehingga menyebabkan pengikatan air pada mie lebih baik dan dapat meningkatkan kekenyalan.…”

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Karakterisasi Mie Mojang (Mocaf-Jagung) Dengan Perbedaan Jenis Dan Konsentrasi Bahan Pengikat

Diniyah

Setiawati²,

Windrati³

et al. 2018

J. Penelit Pascapanen Pertan

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ABSTRAKMi merupakan makanan yang biasa dibuat dari terigu, tetapi juga dapat berasal dari beras, pati turunan kentang, singkong dan jagung. Secara umum, mi dibuat dari tepung, garam, air dan variasi bahan lain seperti bahan pengikat. Penelitian ini bertujuan untuk mengetahui pengaruh variasi penambahan bahan pengikat terhadap karakteristik sensori dan fisik mie mojang serta mendapatkan proporsi penambahan bahan pengikat yang tepat sehingga menghasilkan mie mojang dengan karakteristik yang baik. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) 1 faktor yaitu variasi penambahan bahan pengikat (telur, gum xanthan dan tepung konjak) dan dilakukan 3 kali pengulangan. Parameter sensori meliputi kesukaan terhadap warna, aroma, rasa, kekenyalan, penerimaan umum, dan sifat fisik (warna, tekstur, cooking loss dan daya kembang) merupakan parameter yang diamati untuk menentukan perlakuan terbaik. Produk terbaik dibandingkan dengan kontrol mie yang terbuat dari 100% terigu serta dilakukan analisis proksimat. Hasil uji efektifitas menunjukkan bahwa penambahan bahan pengikat konjak 0,75% merupakan perlakuan terbaik dengan penerimaan sensori meliputi kesukaan terhadap warna 3,5; aroma 3,0; rasa 2,9; kekenyalan 3,7; penerimaan umum 3,6; karakteristik fisik seperti chroma 29,51; Hue° 118,23; tekstur 14,475 kg/s2; cooking loss 11,62%; daya kembang 123,33%; dan karakteristik kimia meliputi kadar air 30,96%; abu 1,12%; lemak 0,79%; protein 2,95% dan karbohidrat 64,53%. Dengan demikian, nutrisi yang kaya tersebut dalam mi mojang akan sangat bagus sebagai sumber makanan instan. The Noodle is a food made from wheat flour, but also from rice, derived of potato starch, cassava and corn. Generally, noodles are prepared from flour, salt, water and various optional ingredients. The aim of this research were to determine the effect of binding agent variations addition on the sensory and physical properties of mojang noodles and the best binding agent addition to produce mojang noodles with good characteristic. The experiment design that used for this research was Random Block Design (RBD) 1 factor namely variation of binding agent addition (egg, xanthan gum and konjac) with 3 replicants. Sensory acceptability such as color, aroma, flavor, elasticity, overall acceptance, and physical properties (chroma, Hue°, texture, cooking loss and swelling power) were investigated. Then the best formulation was compared with control (100% wheat). The results showed that various of binding agent addition with konjac 0.75% was the best treatment with sensory acceptability of color 3.48; aroma 3.00; flavour 2.92; elasticity 3.68, overall 3.56; physical characteristic of chroma 29.51; Hue° 118.23; texture 14.475 kg/s2; cooking loss 11.62%; swelling power 123.33%) and chemical characteristic of moisture content 30.94%; ash 1.12%; fat 0.79%; protein 2.95% and carbohydrate 64.53%). Thus, this nutrient rich mojang's noodle will be a good source of instant food.

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The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non‐covalent Protein Network in Fresh and Cooked Egg Noodles

Cited by 34 publications

References 34 publications

Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making

Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making

Factors affecting Asian wheat noodle color and time‐dependent discoloration—A review

Karakterisasi Mie Mojang (Mocaf-Jagung) Dengan Perbedaan Jenis Dan Konsentrasi Bahan Pengikat

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